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Creamy Baked Potato Soup



1 can (10.75 oz) cream of mushroom soup
1 1/2 cups evaporated skim milk
3 cups diced cooked unpeeled potatoes
6 tablespoons imitation bacon bits
3/4 cup finely chopped green onion
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper
6 tablespoons shredded cheddar cheese

Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine mushroom soup, and evaporated skim milk Add potatoes, imitation bacon bits, and green onion. Mix well to combine. Stir in parsley flakes and black pepper.
Cover and cook on low for 2 to 3 hours. Mix well before serving.
When serving, top each bowl with 1 tablespoon of Cheddar cheese.